|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomatoes, deli meats, shredded lettuce, and butter in lowboy and cold drawers above 41F.
CDI- PIC voluntarily disposes of items and places new items on TPHC. Coolers and lowboy observed in good repair, but not able to maintain food at 41F or lower with the volume of orders during rushes causing doors/lids to be constantly opened. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed cooked artichoke and opened ranch dressing in WIC without date mark, and RTE salads cooling in large lowboy at front without date marks.
CDI- PIC dates items. (-1.5)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed sliced deli meats cooling in stacked, sealed bags near door to WIC. No change in temperature observed after the course of one hour.
CDI- EHS discusses proper cooling method with GM and staff present. PIC relocates cooling items to WIF for rapid cooling and will use proper cooling methods going forward. (-0.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed large quality of cooked chicken thawing inside prep sink.
CDI- EHS discusses proper thawing methods with staff. Employee moved chicken out of sink to complete prep, and will thaw either under refrigeration or running water going forward. (-0.5) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed two sanitizer buckets with wiping cloths in cloudy water with food debris. Increased change of sanitizer is advised. (-1)
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in bucket of quat measuring 0PPM.
CDI- Employee refills quat to proper concentration. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed tethered knives stored with blades between coolers or beneath cutting board at make-table.
CDI- PIC sanitizes knives and will utilize alternate storage. EHS suggests dedicating a small container inside fliptop solely to knife storage. (-1) |